Tesoro Recipe

Prepare ingredients

Pat bresaola slices dry with paper towel if they feel moist. Wash and thoroughly dry arugula in a salad spinner or by patting with towels. Use a vegetable peeler to shave Pecorino into thin shavings if not pre-shaved.

Make dressing

In a small bowl or jar combine extra-virgin olive oil (2 tbs), aged balsamic vinegar (1 tbs), freshly ground black pepper (1 tsp) and fine sea salt (1 tsp). Whisk or shake until emulsified. If using, add lemon juice (1 tsp) and a small pinch of lemon zest to brighten. Taste and adjust seasoning lightly — balsamic should be noticeable but not overpowering.

Plate the salad

Divide the arugula evenly among 4 plates (about 1 cup per person). Arrange bresaola slices over the arugula by loosely folding or fan-laying them to create texture. Scatter Pecorino shavings across the top.

Dress and finish

Drizzle the prepared vinaigrette sparingly over the plated salads (about 1/2 tbs per plate) so leaves remain vibrant. Warm the hot honey slightly (10–15 seconds in microwave or by whisking to loosen) and drizzle roughly 1/2 tsp hot honey per plate in thin lines or dots over the bresaola and cheese. Finish with a light grind of black pepper across each plate and, if using, sprinkle toasted pine nuts or walnuts (about 1/2 tbs per plate) and a little lemon zest.

Serving notes

Serve immediately while arugula is crisp. The dish is best eaten fresh: the hot honey should provide a sweet-spicy accent against the savory Pecorino and cured bresaola; aged balsamic provides a glossy tang. Leftovers: store components separately (dressing and honey aside) for up to 24 hours to avoid wilting.